One-Pot Balsamic Chicken and Noodles.

Healthy Elizabeth

5 from 1 vote

Prep Time 5

Cook Time 30

Total Time 35

Servings 4

4 bone-in, skin-on chicken thighs boneless, skinless chicken thighs will also work
1 tsp garlic powder
2 tbsp avocado oil
1 small sweet onion, finely diced
8 oz bella mushrooms, sliced
2 tbsp salted butter
1 tbsp all-purpose flour
4 cloves garlic, finely minced
2 tbsp good balsamic vinegar
2 cups chicken broth
½ cup heavy cream
2 cups uncooked wide egg noodles
½ cup parmesan cheese, grated + more for serving
⅓ cup sour cream
salt and pepper to taste
2 scallions, thinly sliced for topping optional

Get Recipe Ingredients

Preheat a braiser pan or large, deep skillet over medium-high heat and add the avocado oil.
Pat the chicken dry and then season with garlic powder, salt, and pepper to taste.
Place the chicken in the pan skin-side down in the pan and cook for 6-7 minutes on the first side, then flip and cook another 5 minutes on the other side.
Remove from the pan and set aside.
In the same pan, add mushrooms and onions and cook for 5 minutes until golden. Add the garlic, balsamic vinegar, salt, and pepper to taste, and cook for 1 more minute.
Next, add the butter and stir until melted, then sprinkle flour over the mushrooms and onions.
Whisk in the chicken broth and heavy cream and bring to a simmer, then add the egg noodles and the chicken thighs back into the pot.
Turn the heat to medium and simmer for about 10 minutes, until the chicken is fully cooked, the pasta is tender, and the liquid has been mostly absorbed by the noodles.
To finish, gently stir in the sour cream and parmesan cheese and cook for 2-3 minutes more.
Serve with more fresh Parmesan cheese and sliced scallions.